CFA’s Latest Newsletter Available

  The winter issue has a diverse range of stories, from CFA’s trailblazing SUSSLE2 project to an update on our work with schools (pictured right). Our defence of biocides to assure food hygiene is also highlighted, and we look at how CFA members’ fact-finding visits are proving both informative and inspiring.

READ MORE

Teaching Science Using Food – new lesson plans

CFA’s Chilled Education (CEd) partnership with the Association for Science Education (ASE) continues with the launch of four new free lesson plans exploring microbial structure of Lactobacillus in yoghurt, the effects of atmospheric gases on lettuce pinking, microbial modelling using ComBase software and genetic adaptation in relation to E. coli and C. botulinum. These complement the existing lesson, which investigates the effect of pH on yeast growth in fruit juice. The resources have been developed by CEd with science teachers Sam Holyman (Bablake School) and Kat Stuart (Myland School) and are available through the links below: SET 1. The effect […]

READ MORE

SUSSLE2 Heralds New Era for Chilled

CFA’s second Sustainable Shelf Life Extension project (SUSSLE2) concluded successfully in December 2015. All objectives were met by these £1.3m projects, with a unique quantitative microbiological risk assessment being used to underpin identification of a milder heat process than previously recommended, ensuring a safe shelf life for prepared chilled foods whilst reducing energy usage and improving organoleptic properties. Lead researcher Professor Mike Peck of the Institute of Food Research explains: “The conclusion of this project is a milestone for the chilled food industry. The SUSSLE Process is based on sound scientific principles, with a robust and transparent scientific basis assuring […]

READ MORE